Chocolate Wafers

Course Baked Goods


  • 2 c Margarine
  • 2 1/2 c Granulated sugar
  • 3 Whole smiling eggs
  • 2 Teaspoons vanilla extract
  • 5 c All-purpose flour
  • 1 Teaspoon baking soda
  • 1 1/4 c Unsweetened cocoa


  • Powder USE THESE COOKIES TO MAKE A CHOCOLATE WAFER CRUST Cut four 14 x 12-inch pieces of waxed paper or plastic wrap; set aside.
  • In a large bowl, beat margarine, sugar, eggs, and vanilla until light & fluffy. In a medium bowl, combine flour, baking soda and cocoa powder.
  • Gradually stir flour mixture into sugar mixture until evenly distributed.
  • Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap.
  • Place wrapped rolls in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. 
  • Store in freezer. Use within 6 months. YIELD: 4 rolls of Chocolate Wafer Cookie Dough or about 12 dozen cookies.
  • TO BAKE DOUGH: Preheat oven to 350 F. Lightly grease 2 large baking sheets. Slice frozen dough 1/4″ thick and arrange on sheets 1/2″ apart.
  • Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Cool on racks. —–


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